HOMEMADE RED HOT SAUCE
In Mexico, the bottled hot sauce is used every day to spice up street fares such as potato chips, fruit cocktails, popcorn, and other fried foods sold as snacks in plastic bags. It is also used in some seafood cocktail preparations and alcoholic drinks. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Salsas
Time 30m
Number Of Ingredients 12
Steps:
- Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water. Turn the heat to high, and once the water starts boiling, turn the heat down and simmer for about 20 minutes, or until peppers are very soft. Due to the fumes, the peppers will give off, make sure your windows are open or turn on the exhaust fan.
- Remove saucepan from heat and allow to drop to room temperature. Once it has cooled, place the peppers, garlic, spices, dried herbs, vinegar, and one cup of the cooking water into a blender. Puree until you have a very fine texture.
- Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.
- Pour the mixture into the saucepan again, turn to medium-high heat, and gently simmer for about 5 minutes. This is just enough time to reduce the salsa to the desired consistency and allow the spices' flavors to blend. Again, don't forget to have the windows open and/or the kitchen exhaust fan on.
- Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.
- You can use this sauce immediately, although the flavors will be better about two weeks later. This sauce can last stored in your refrigerator for about 6 months. Enjoy!
Nutrition Facts : ServingSize 0.5 tbsp, Calories 4 kcal, Sodium 2 mg
AUTHENTIC MEXICAN HOT SAUCE
This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.
Provided by Nyteez.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
- Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
- Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g
MEXICAN STYLE HOT SAUCE
I moved to Texas from Michigan some years ago, and really loved the hot sauce that comes with the tortilla chips at any Mexican restaurant down here. This is a take from a recipe a work-friend gave me. It's great, this is also what I use on my Cilantro Salmon. Recipe can also be easily doubled if you're having guests. Also, recipe is really to taste. Once you get to the last steps, use as much or as little cilantro, salt and lime juice as you like. If you prefer less garlic, use less.
Provided by SabrinaFree
Categories Sauces
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Place garlic cloves and peppers on baking sheet, place in oven and roast until garlic and peppers are brown and skin is blistering. Cut tops of peppers off.
- Meanwhile, put in a blender or food processor the tomatoes (I like Muir Glen brand) and onions. Blend, until onion is well minced, but do not make it too smooth yet. When peppers and garlic are done, put in blender with tomato mixture. (If you want a milder sauce, wait until peppers are cool enough to handle and de-seed before putting in blender) Blend until smooth. Add cilantro, using more or less, to taste. Chop in blender. Squeeze juice of 1 whole lime, add salt to taste, and mix in blender. Taste sauce, if needs more salt or lime, just add more!
Nutrition Facts : Calories 31.6, Fat 0.2, Sodium 179.8, Carbohydrate 8, Fiber 1.8, Sugar 3.7, Protein 1
HOMEMADE BOTTLED MEXICAN HOT SAUCE
Steps:
- Gather the ingredients.
- Heat vegetable oil over medium heat in a nonstick saucepan . Add sliced jalapeños, garlic, and onion; sauté, stirring frequently, for 5 to 10 minutes, until the onion is transparent, but not yet turning brown.
- Add the water. When mixture comes to a boil, turn temperature down a bit and put the lid on the pan. Boil gently for about 15 minutes.
- Remove the pan from heat, take the lid off, and allow everything to sit until cooled to room temperature.
- Place the cooled jalapeño mixture in a blender and add the salt. Blend at medium speed for 1 minute. While the blender is still working, slowly pour in the vinegar.
- Strain your hot sauce, then use a funnel to pour the sauce into a sterilized bottle with a tight lid. Refrigerate.
Nutrition Facts : Calories 216 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 648 mg, Sugar 9 g, Fat 14 g, ServingSize 2 cups of sauce, UnsaturatedFat 0 g
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- Mexican Salsa Verde/Green Mexican Hot Sauce. In non-Mexican regions, this is known as tomatillo sauce. Mexican salsa verde or green Mexican hot sauce is made with fresh tomatillos and peppers.
- Salsa Valentina/Valentina Hot Sauce. Before we jump to the recipe, here is a little background. Valentina is a Mexican brand of pourable hot sauce. This sauce goes great with Mexican chicken wings and with other Mexican appetizers.
- Chipotle Salsa. Anything with chipotle is smokey and makes you crave for more. This chipotle salsa is no exception. For an extra smokey touch, use fire-roasted Roma tomatoes and one more can of chipotle.
- New Mexican Red Chile Sauce. Spread some New Mexican vibe with this red chile sauce. New Mexican Red Chile Sauce is a staple in New Mexican and West Texan cooking.
- Habanero Hot Sauce. Secret Aardvark has played a huge role in making all of us go gaga over habanero hot sauce. We’re grateful for that. Do you want your salsa to be neither too hot nor too bland but moderately hot for you to sustain it?
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- Bufalo Salsa Clasica Mexican Hot Sauce. Bufalo amazon.com. This hot sauce has a tangy, sweet flavor to it. While it has some spiciness as well, that’s not the main attraction for this sauce.
- Valentina Hot Sauce. Valentina amazon.com. Valentina is arguably the most popular Mexican hot sauce in Mexico. This might be the most classic hot sauce you could choose, and it goes with practically everything.
- Cholula Hot Sauce. Cholula amazon.com. Then you have Cholula, arguably the most popular Mexican hot sauce in the United States. Cholula has a thinner consistency than a lot of other hot sauces.
- Tajin Hot Sauce. Tajin amazon.com. The ubiquitous seasoning powder, which is most known for adding spicy, citrusy flavor to fresh fruits and vegetables, is now available as a hot sauce.
- El Chilerito Chamoy Hot Sauce. El Chilerito amazon.com. Chamoy is not like other hot sauces. It’s sweet and tangy with a spicy kick at the end. It’s common to see chamoy on candies like dried fruits or lollipops.
THE 25 BEST MEXICAN FOODS - AMIGOFOODS
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- Quesadillas. Quesadillas are among the foods that have gone global. Queso is the Spanish word for cheese. Therefore, when translated, quesadilla means cheese tortilla.
- Tacos. This wouldn’t be a best Mexican foods list without tacos. Tacos have also become global foods, and it’s not hard to see why. This food drips with deliciousness, and most people can agree that the moment you have your first taco, you never look back.
- Chilaquiles. Another Mexican favorite you don’t want to leave the country without trying is Chilaquiles. This food is perfect for breakfast. In Mexico, fried tortilla chips are accompanied by salsa roja (red salsa) or salsa verde (green salsa), onion, cream and cheese.
- Tamales. Tamales are a staple food in Mexico. They’re also among the foods that have made it global. Interestingly, tamales have a corn base, but they’re so different from quesadillas and tacos.
- Dorilocos. Dorilocos are an iconic Mexican snack. Most people who’ve visited the country say it’s a must-try. So, what are dorilocos? These are Doritos that have been cut open and filled with other types of chips, hot sauce, Cheetos, peanuts, cream, veggies, lettuce, corn, and anything else the person preparing the snack believes will add even more flavor.
- Machetes. If you’re starving and you’re looking for a filling meal that won’t leave a dent in your wallet while in Mexico, machetes are an excellent choice.
- Tlayudas. Tlayudas are commonly known as Mexican pizza because they’re mostly served flat and topped up with different ingredients like a pizza. However, there’s also the option of wrapping the ingredients as you would a taco.
- Elotes. In Mexico, corn in its pure form is referred to as maiz, but when it’s cooked, they call it elote. Sometimes they serve it with chili, mayonnaise, and cheese.
- Gorditas. Another pocket-friendly you must-try during your stay in Mexico is gorditas. They are pocket shaped patties that are made with the same ingredients used to make tacos and sopes but come with different fillings.
- Enfrijoladas. If you’re the kind of person who prefers a heavy breakfast, enfrijoladas won’t disappoint. These are folded corn tortillas that are topped with mashed black bean paste or dipped in a simple blended black bean sauce.
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- Pico de Gallo. One of the most straightforward, but versatile salsas in the Mexican repertoire is Pico de Gallo. Unexplainably called The Roosters Peak, this sauce is known for showing the colors of the Mexican flag: red, white, and green.
- Guacamole. Yes, guacamole is a type of Mexican salsa. Actually, the suffix “mole” means sauce in the Aztec dialect. Pureed avocados give body to a thick sauce brought to life by minced green jalapeño or serrano peppers, diced onions, cilantro leaves, and sometimes tomato.
- Salsa Verde Cruda. Green tomatoes are one of the most cherished ingredients in Mexican gastronomy and massively under-represented elsewhere. Tangy and citrusy, juicy, and herbal, this variety of tomatoes are not unripe red tomatoes but hardcore-green all the way to ripeness.
- Salsa Verde Cocida. This green salsa variety, the cooked green salsa, shares ingredients with its raw counterpart, but the ingredients are cooked in boiling water before being incorporated into a thick, savory sauce.
- Salsa Roja. The green tomato is special, sure, but it’s its red sibling that conquered the world and made its way to pizzas and burgers alike. Red tomatoes are the base for the Mexican red salsa, for which there are too many variations.
- Salsa Borracha. This interesting sauce is called the drunken sauce; we know we have your attention now. The salsa borracha is particularly good over charcoal-grilled meat and is based on green tomatoes, garlic, and pasilla chili peppers.
- Xnipec. The southern Yucatan Peninsula, home to the Mayan culture, is known for the use of the fiery habanero, one of the hottest peppers on the planet.
- Peanut Salsa. Some Mexican sauces are thicker than others, and they can incorporate unusual ingredients like mango, pineapple, or in this case, peanuts.
- Mole. As mentioned before, “mole” means sauce in the native Aztec dialect, but mole is not one sauce but many. There are dozens of different moles in the Mexican cookbook, and they’re used in stews and more elaborate dishes beyond tacos.
- Chiltomate. Another Mayan specialty, famous in the Yucatan Peninsula, is chiltomate. As the name suggests, this is a straightforward sauce based on tomatoes and chili peppers, particularly habanero.
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- Valentina. Valentina Hot Sauce is made by a family owned business in Guadalajara, Jalisco. It is made from puya chiles, vinegar, water, and spices. The flavor is tangy, spicy, and slightly vinegary.
- Cholula. Cholula is made in Chapala, Jalisco, and it is named after the city of Cholula, the oldest still inhabited city in Mexico. It is made from a blend of piquín and arbol chiles, vinegar, salt, and spices.
- El Yucateco. El Yucateco is produced in the Peninsula of Yucatan, Mexico. The sauce is primarily made out of habanero chiles, tomato, vinegar, spices and seasonings.
- Salsa Búfalo. Búfalo Hot Sauce is produced in Mexico City. The sauce is a mix of guajillo pepper, garlic, sugar, and spices. Unlike the other hot sauces, this one is thicker, with the flavor of the peppers outweighing the vinegar.
- Tapatio. Tapatio, though not produced in Mexico, deserves to be included on this list. It is produced in Vernon, California, and it was founded by a Mexican family from Guadalajara, México.
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